Note 263 — Chapter II · KUSCOUSSOO.

“Some of our readers may, perhaps, smile at the idea that the poor require much instruction in this art. The first and greatest difficulty with them, they say, is, that they can get very little food to cook. This is too true; but it is equally true that the little food a poor family obtains is not made the best of; and that a greater variety of wholesome, better-flavoured, and more nourishing food may be procured by an improved system of cookery, and without any additional expense. In many cases indeed, the cost would be less than by the present defective method.”—The Family Economist, p. 10.